Pinto Bean Falafel with Avocado

Pinto beans replace chickpeas in this Latin twist on a Middle-Eastern classic. Avocado spread stands in for the traditional yogurt to cool down the spiced pinto patties. This recipe comes to us from our friends at myrecipes.com.

Serves 4

For the pinto bean falafel patties:

1 15 ounce can pinto beans, rinsed and drained

½ cup Monterey Jack cheese, shredded

¼ cup baked tortilla chips, finely crushed

2 tablespoons green onions, finely chopped

1 tablespoon cilantro, finely chopped

1/8 teaspoon ground cumin

1 large egg white

1 ½ teaspoons canola oil

For the avocado spread:

¼ cup avocado, mashed

2 tablespoons tomato, finely chopped

1 tablespoon red onion, finely chopped

2 tablespoons fat-free sour cream

1 teaspoon fresh lime juice

1/8 teaspoon salt

To complete the pinto bean falafel with avocado:

2 6-inch pitas, each cut in half crosswise

4 thin red onion slices, separated into rings

microgreens

To make the pinto bean falafel patties:

In a large bowl partially mash the pinto beans together with a fork. Add the cheese, chips, green onions, cilantro, cumin and egg white. Stir until well combined.

Shape the bean mixture into 4 ½ inch thick oval patties.

Place the canola oil in a large nonstick skillet over medium-high heat. When the oil is heated, add the patties to the pan and cook for 3 minutes on each side, or until the patties are browned and thoroughly heated.

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